Cobb Salad

		Cobb Salad

	Ingredients
		Salad: 3 hard-cooked Eggs, peeled 8 Bacon slices 1 head Romaine Lettuce, leaves separated and torn into bite-size pieces 2 cups Watercress, chopped (tough stems removed) 4 cups cooked Turkey or Chicken, diced 2 Avocados, pitted, peeled and diced 2 Tomatoes, chopped 1/4 pound Roquefort Cheese Dressing: 1 ounce Roquefort Cheese, crumbled 1/4 cup Red Wine Vinegar 1 teaspoon Worcestershire Sauce 1/2 teaspoon Dijon Mustard 1 clove Garlic, minced 1/4 teaspoon Salt 1/2 teaspoon coarsely ground Black Pepper 1/3 cup Extra-Virgin Olive Oil Several long Chive lengths for garnish

	Preparation
	Salad: Cut the hard-cooked eggs into 1/2-inch dice. Set aside. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. Make a bed of lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes. and the 1/4 pound Roquefort cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely. Dressing: In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.